Colombia - Paraiso 92 - Java (P14)

Description

"Upon grinding, bright aromas of lemon custard rise first, layered with juicy white peach and a soft rose fragrance. On the first sip, flavors of yellow lemon vanilla cream unfold, followed by creamy peach milk tea and a gentle hint of banana. As it develops, crisp Fuji apple and elegant bergamot emerge, intertwined with rose tea. The finish is long and lingering, sweet and floral" Granja Paraíso 92 is a pioneering coffee estate located in Cauca, Colombia, led by the visionary producer Wilton Benitez. The farm is internationally recognized for its scientific, laboratory-driven approach to coffee cultivation and processing, blending agronomy, microbiology, and precision fermentation. Granja Paraíso 92 has become a benchmark in Colombia for innovation, frequently associated with competition-level coffees and global acclaim. The farm is situated in the highlands of Cauca Department, southwestern Colombia, where elevations, cool night temperatures, and consistent rainfall slow cherry maturation. These conditions encourage dense bean structure and stable sugar development. The volcanic-influenced soils and carefully managed shade systems contribute to high organic matter in the soil, supporting long, even ripening cycles that translate into structural depth and balance in the cup. Java (P14 selection) is an heirloom Arabica variety originally traced to Ethiopian landraces collected in the early 20th century and later propagated in Java before reaching the Americas. It is known for its elongated bean shape, refined acidity, and ability to express both floral elegance and creamy sweetness when grown at altitude. At Granja Paraíso 92, Java is cultivated on a dedicated micro-area to preserve genetic consistency and performance. Only fully ripe cherries are hand-harvested and carefully sorted before processing. The Java P14 lot undergoes a highly controlled double-anaerobic washed process developed in-house at the farm’s microbiology facility. Cherries are first sterilized, then fermented whole in sealed bioreactors under oxygen-free conditions and inoculated with selected yeast strains. After this initial fermentation, the cherries are pulped and subjected to a second controlled fermentation stage. Once fermentation is complete, the beans are sealed through alternating hot and cold water exposure to stabilize the cellular structure. Drying is performed mechanically at low temperatures over approximately 46 hours, targeting precise moisture stability before resting and final milling. Variety : Java Altitude : 1800 masl Process : P14 Origin : Valle de Cauca